Ice Cream is my favorite dessert and homemade ice cream is even better. My two favorite flavors are chocolate chip and coconut ice cream, so I thought I would create a recipe to combine them both.
What makes this recipe extra special is using a can of coconut cream for an added rich coconut flavor. Chocolate chunks are also a necessity for a chunky chocolate texture. You can buy chocolate chunks or just roughly chop up a chocolate bar to add to the ice cream at the end of churning. I hope you like this as much as I do!
14 ounces coconut milk, not light
1 cups heavy cream
1 cup half & half
1 1/3 cups sugar
5 egg yolks, room temperature
1 teaspoon coconut extract
1 cup chocolate chunks
1. In a saucepan over medium-high heat warm the coconut milk, cream, sugar and half & half until simmering.
2. In a separate bowl, whisk the egg yolks gently together.
3. Next, add a 1/4 cup of hot cream to the yolks and whisk. This step is called tempering.
4. Remove the cream from the heat and slowly add the tempered eggs to the hot cream and continue to whisk. Place the cream mixture back over low heat while stirring continuously.
5. Add the coconut extract to the cream and continue to gently stir.
6. Cook the mixture until thickened or until you can draw a line on the back of a wooden spoon.
7. Strain the cream mixture through a fine mesh strainer into a bowl and cover with plastic wrap. Place the bowl into the refrigerator to cool for at least 8 hours or overnight.
8. Remove the cream from the refrigerator and pour the ice cream mixture into frozen ice cream inserts and turn on to churn.
9. Churn the ice cream for at least 20 minutes or until it starts to thicken and resembles soft serve ice cream. Add the chocolate chunks and continue to churn for 5 minutes more. Remove the ice cream from the machine and spoon into freezer safe containers.
10. Store the ice cream in the freezer for a few hours before scooping out to serve. Enjoy!